Fluffy Matcha Cheesecake (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
6 large eggs, yolks and whites separated
02 -
100g white sugar
03 -
200g cream cheese, at room temperature
04 -
60g unsalted butter, softened
05 -
100ml full-fat milk
→ Dry Ingredients
06 -
1/4 teaspoon fine salt
07 -
30g cornstarch
08 -
70g light cake flour
→ Flavoring
09 -
1 teaspoon pure vanilla essence
10 -
2 tablespoons premium matcha powder
# Preparation Steps:
01 -
Set your oven to 320°F (160°C). Put parchment paper inside an 8-inch round pan.
02 -
Mix matcha powder with a splash of hot water until smooth and lump-free. Let it cool off.
03 -
Gently heat the cream cheese, butter, and milk together in a double boiler. Stir until silky and smooth, then remove from heat to cool a bit.
04 -
Beat together the sugar and egg yolks until light. Stir in the vanilla, the cooled cheese mixture, and your matcha mix.
05 -
Sift the dry mix of cake flour, cornstarch, and salt over your batter. Gently fold until they’re just combined.
06 -
Whip the egg whites till you hit stiff peaks. Carefully combine them into the batter, keeping as much fluff as you can.
07 -
Pour batter into the pan and tap lightly to pop bubbles. Bake for 60-70 minutes until it’s golden brown and set.
08 -
Turn off the oven and let the cake sit inside with the door cracked open. Chill in the fridge for several hours before eating.
# Additional Tips:
01 -
Keep oven temperature steady for best result.
02 -
Handle the batter gently to keep its signature airy feel.